Fondue Wellington Recipe
Ingredients
| 1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes | ||
| Red wine vinegar | 2/3 Cup (16 tbs) | |
| Catsup | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Dry mustard | 1/2 Teaspoon | |
| package | 2 | |
| 1 4 3/4-ounce can liverwurst spread | ||
| Cooking oil | ||
Directions
In skillet cook meat, uncovered, over medium-high heat till medium done, about 12 minutes; turn occasionally.
Drain.
In large bowl, mix vinegar, catsup, 1/3 cup water, soy sauce, onion, garlic, and mustard; add meat.
Cover and chill overnight; stir occasionally.
Drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spead liverwurst on dough to within 1/4 inch of edges.
Cut each rectangle into fourths.
Place a meat cube on each quarter of dough; fold dough over meat.
Seal.
Repeat for remaining dough.
(If desired, refrigerate for 2 to 4 hours; remove from refrigerator and let stand at room temperature 1/2 hour before cooking.) Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat to 375°.
Add 1 teaspoon salt; transfer to fondue burner.
Using fondue fork, cook meat in hot oil 2 to 2 1/2 minutes.
Meanwhile, drain reserved marinade.
Heat; use for dipping.
Drain.
In large bowl, mix vinegar, catsup, 1/3 cup water, soy sauce, onion, garlic, and mustard; add meat.
Cover and chill overnight; stir occasionally.
Drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spead liverwurst on dough to within 1/4 inch of edges.
Cut each rectangle into fourths.
Place a meat cube on each quarter of dough; fold dough over meat.
Seal.
Repeat for remaining dough.
(If desired, refrigerate for 2 to 4 hours; remove from refrigerator and let stand at room temperature 1/2 hour before cooking.) Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat to 375°.
Add 1 teaspoon salt; transfer to fondue burner.
Using fondue fork, cook meat in hot oil 2 to 2 1/2 minutes.
Meanwhile, drain reserved marinade.
Heat; use for dipping.
Chef
